A Basic Rice Pilaf
Ingredients
Method
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Heat the olive oil in a medium sauce pan over medium-high heat. Add the onion and cook until it begins to take on some color, about 8 to 10 minutes. Stir in the rice and toast it, stirring constantly, about 5 minutes.
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Stir in the stock, cinnamon, salt and pepper, to taste. Bring the rice to a boil, lower the heat, cover and cook until the liquid has been absorbed, 15 to 20 minutes.
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Remove from the heat and let the pan sit for 5 minutes with the cover on. Discard the cinnamon stick, stir in the almonds and raisins and serve.
Cook's Notes
Yield
4 to 6 servings
Variations
The nuts and/or raisins can be left out for a more savory pilaf.
Substitute several chopped fresh sage leaves for the cinnamon stick and replace the almonds with toasted pine nuts or pecans.